Full resolution (JPEG) - On this page / på denna sida - Second part - X. Manufacturing Industries. By Å. G. Ekstrand, Ph. D., Chief Engineer, Control Office of the Department of Finance - 1. Articles for Nutriment or Indulgence - Wine and Syrup Factories - Breweries, by A. Heljestrand, Master-brewer, Gothenburg
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788
x. manufacturing industries of 8wedbn.
Wine and Syrup Factories.
The production of syrup from the juice of berries mixed with sugar has
long been a domestic industry in Sweden, all kinds of berries being made use of,
especially raspberries, strawberries, gooseberries, currants, and certain kinds of
cherries. Of låte years, the wholesale manufacture, more particularly of variously
flavoured lemonades, has been introduced, but for reasons of economy, the juices
of the berries have been increasingly replaced by a variety of artificial essences
and sugar, or to some extent saccharine, whereby the quality of the resulting
drinks has been deteriorated. The manufacture of berry-wine, in the strict sense,
flourished about 1876 for a brief season, but not until twenty years later did it
acquire any firm footing in the country; now it is carried on more successfully by
reason of its being based on more scientific principles and the experience gained
from other countries.
The production of fermented berry-wines has also commenced to interest
Swedes. Many of the berries found in the country, both under cultivation and
growing wild in the woods, are suited for the purpose. The percentage of sugar,
however, in the berries is so low that a considerable quantity of sugar has to be
added in order to obtain the necessary strength of alcohol. By employing the
ferment of natural wines as a means of fermentation, something of their bouqnet
can be communicated to the berry-wines. Berry-wines can also be made to ferment
of themselves, i. e. by species of ferments present in the berries, and thereby a
wine is obtained of a good enough quality, though not one that commends itself
to an unaccustomed palate.
In 1900, there existed 33 manufactories of berry-wines and syrups, the value
of their annual production being estimated at 594,000 kronor (à l*io shilling or
0-268 dollar). For the imports of wine cf. Table 44, p. 284. The whole of the
consumption there spoken of refers to imported wines.
Breweries.
The old method of producing malt liquors was by infusion and
top-fermentation. In 1844 this method was supplanted by the Bavarian
improved method of decoction and bottom-fermentation, which owed its
origin to Gabriel Sedlmayr of Munich and Anton Dreher of Vienna, and
was introduced into Germany in the decade of 1831/40. From its
introduction beer-making in Sweden was revolutionized and dates itself as
an industry. Of the top-fermented malt liquors, most have all but
disappeared; small beer, however, is still made in considerable quantities
(with originally 4—6 % of malt-extract Balling) and porter to a less
extent (originally 18—22 % of malt-extract Balling). The bottom-fermented
malt liquors, comprehensively termed Beer or Lager beer (»Store» beer)
in the following, are sold under different names such as:
Bavarian, Lager, Mttnchen, Vienna, Extra Beer, etc. (brown)..................... 12—16 % Ball
Pilsener Beer, Bohemian Beer etc. (light-coloured, bitter)......................... 11—14 % »
Lager, Ice-Cellar, PilBener Drink (less percentage of malt and hops).......... 7—12 % •
Of malt liquors, beer now stands easily first, both as regards amount
of consumption, value of the manufacturing establishments, raw material,
and manufactured article. Though exact figures are wanting, the amount
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